Happy Wednesday! This week my mom and I are sharing a DELISH chicken enchilada recipe! It is perfect for picky eaters (no tomatoes or onions haha!) and is easy to whip up! This recipe makes quite a bit, so there will be plenty for leftovers too! We normally serve this with a Spanish rice and it is always a hit. You can also add a little avocado, fresh cilantro, pico de Gallo, and sour cream on top too!
Ingredients
- 2 whole chicken breasts (we use bone-in)
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 10 oz. can diced tomatoes
- 1 medium onion, diced
- 12 tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey jack cheese
Red Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
*My mom doubles this sauce recipe because my dad likes his enchiladas ‘saucy’ haha! Obviously, this is just personal preference!
Directions:
- Preheat oven to 400F.
- Placed diced onions, tomatoes, garlic powder, 2 cups of chicken broth, and the chicken breasts in a large pot. Bring to a boil and then turn down to medium heat until the chickens are cooked through and tender enough to shred (usually takes about 30ish minutes). The spice, onion, and tomatoes add quite a bit of flavor to your chicken, so this is an important step!
- Remove chicken breasts from mixture and shred. Discard remaining ingredients in the pot.
- For the sauce, combine vegetable oil and flour in a saucepan over med-high heat- whisk continuously and bring to a boil for 2 minutes. Whisk in seasonings until well blended. Add in broth, reduce heat to low, and simmer for about 10 minutes until sauce slightly thickened.
- Take shredded chicken and mix with shredded cheddar and shredded Monterey Jack cheese in a bowl.
- Spread a little enchilada sauce to the bottom of a 13×9 baking pan (just use as much as you prefer). To assemble tortillas, add a little enchilada sauce to a tortilla and top with chicken and cheese mixture. Roll up tortilla and place seam-side down into baking pan. Continue making enchiladas until pan is full.
- Top the rolled enchiladas with remaining enchilada sauce and shredded cheeses. Bake at 400F uncovered for 20 minutes or until cheese is bubbly.
I hope you all enjoy this recipe- especially those picky eaters! As always, we love seeing your tags when you make Nina’s recipes- it makes us so happy! I hope you all have a great rest of your week!
